CHINESE SAUSAGE FRIED RICE
Traditionally fried rice was prepared with leftovers and overnight rice. There was no special recipe to fried rice. Look in your fridge or pantry for what you think could enhance the flavor of leftover rice. If you are looking to cook a different fried rice, Chinese style, here's one. If rice is cooked slightly dry or 1 day old, the output will turn out better.
Provided by justluv2cook
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Wash and soak the shittake mushrooms in 1 cup of hot water until softened, about 10 minutes. Slice the mushrooms and set aside, reserving liquid. Season the ground chicken with the soy sauce, sesame oil, and white pepper.
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and cook until fragrant. Toss in the ground chicken, mushroom, and sausages. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the reserved mushroom liquid, dark soy sauce, green onions, and rice. Cook and stir until the rice is evenly coated with the sauce. Pour the eggs over the rice, stirring until the egg are no longer runny.
Nutrition Facts : Calories 415 calories, Carbohydrate 64.8 g, Cholesterol 46.5 mg, Fat 12.6 g, Fiber 3.5 g, Protein 12.9 g, SaturatedFat 1.1 g, Sodium 561.8 mg, Sugar 7.5 g
CHINESE SSAUSAGE FRIED RICE
Chinese sausage fried rice is an ideal dish for a quick meal. This dish is also a welcome respite from the elaborate cuisine and binge eating during the Chinese New Year. Therefore, I have made this simple fried rice with some Chinese sausage, and hope that this is the recipe you are looking for after preparing all the complicated Chinese New Year dishes.
Provided by KP Kwan
Categories Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Break the lumps of cooked rice with your hand.
- Deep-fried the shallot until crispy. Use the shallot oil to fry the rice.
- Place the Chinese sausage in boiling water for twenty seconds. The casing will bulge out and detached. Remove it from the pot and let it cools.
- Cut the Chinese sausage into small dices.
- Stir-fried the Chinese sausage until the oil rendered.
- Remove the Chinese sausage and keep the oil in a wok. Add some shallot oil if it is not enough.
- Saute the chopped garlic until aromatic.
- Pour the beaten egg into the wok. Add the rice.
- Stir-fry it over low heat until the egg is fully cooked and encase each grain of rice.
- Return the sausage to the wok.
- Seasoned rice with light soy sauce, salt, and ground white pepper.
- Now turn to high heat to stir-fried rice until aromatic.
- Add the scallions.
- Dish out immediately. Garnish with more chopped scallions and fry shallots.
Nutrition Facts : Calories 842 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 413 milligrams cholesterol, Fat 59 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2017 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
FRIED RICE WITH CHINESE-STYLE SAUSAGE
Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
- Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.
CHINESE SAUSAGE FRIED RICE (腊肠炒饭)
A quick, tasty dish prepared in just a few minutes, Chinese sausage fried rice delivers a balanced smoky, savoury & sweet taste.
Provided by Wei Guo
Categories Main Course
Time 10m
Number Of Ingredients 11
Steps:
- Thinly slice Chinese sausage diagonally. Finely chop the scallions.
- Mix all the ingredients for the sauce then set aside.
- Heat oil in a wok (or a deep frying pan) over medium heat. Add the spring onion and the sausage. Fry until fragrant.
- Add cooked rice and peas. Stir constantly.
- Pour in the sauce. Give everything a quick stir before dishing out.
Nutrition Facts : ServingSize 1 serving, Calories 520 kcal
CHINESE SAUSAGE WITH STICKY RICE (XôI LạP XưởNG)
Steps:
- In a mixing bowl, combine the glutinous rice and water. Cover with a lid or towel and let rest for at least 8 hours.
- In a pot of water over medium-high heat, add the steamer and line with the cheesecloth. Preheat the steamer for about 2 minutes or until you start to see steam rising above the steamer.
- Drain the water from the soaked rice.
- Add rice to the preheated steamer lined with cheesecloth and spread evenly. Add the Chinese sausages on top of the rice at least 1 inch apart.
- Cover with the lid and steam for 20 minutes. Make sure to add water to the pot throughout the steaming process so the pot doesn't run out of water.
- Open the lid and check the texture of the rice, it should be plump, soft, and chewy. The rice should not be mushy or too hard. If the texture is too al dente for your preference, you can close the lid and continue to cook for an additional 2 minutes before checking the texture again. Cook until it reaches the final desired texture because it will not continue to cook once you remove it from the heat.
- Transfer the rice into bowls. Cut the Chinese sausage into bite-size pieces. Serve immediately.
Nutrition Facts : Calories 479.8 kcal, Carbohydrate 87.44 g, Protein 12.58 g, Fat 7.57 g, SaturatedFat 1.61 g, Cholesterol 17.5 mg, Sodium 342.76 mg, Fiber 2.91 g, ServingSize 1 serving
CHINESE SAUSAGE AND EGG FRIED RICE
Steps:
- Prepare all the ingredients beforehand and put them next to the wok/pan.
- Heat 1 tsp oil in the wok over medium-high, add garlic and sausage. Once the sausage turns slightly brown, remove from the wok and set aside.
- Heat the wok over medium heat. Once the wok gets hot, Add 1 tbsp oil, then the eggs and use a spatula to quickly scramble the egg. *Important* The cooking temperature is key in this step. We don't want to use high heat at the beginning because it'll quickly overcook the eggs. Stir in rice while the eggs are still runny so that it's easy to incorporate them nicely. Also if you use high heat for cold rice, it can quickly burn the rice while it's still chunky.
- Once the rice is almost broken apart, turn the heat to high. Transfer the sausage back in, add XO sauce, soy sauce, and pineapple. Keep stirring until everything is incorporated.
- Garnish with green onions.
STICKY CHINESE SAUSAGE FRIED RICE
This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.
Provided by Arlyn Osborne
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
- Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
- Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
- Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
- Season with salt and pepper, then stir and let cook for another 1-2 minutes.
- Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
- Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
- Garnish with sliced scallions before serving.
Nutrition Facts : Calories 246.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 139.5, Sodium 730.3, Carbohydrate 38, Fiber 2.8, Sugar 4.1, Protein 9.4
FRIED RICE WITH CHINESE SAUSAGE
Growing up fried rice is clean out your refrigerator time at my house. You put into whatever meat, seafood, vegetables (no squashes, lettuces or chocolates) and leftovers are in the frig. Hence, I never liked fried rice. However, I do not have much left over in the house anymore. I love sushi rice (or the medium grain, starchy rice used to make sushi) and it makes a rich and chewy fried rice. My kids love Chinese Sausage - you can purchase these in most Asian markets.
Provided by Nado2003
Categories Medium Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat heavy non-stick skillet on medium high heat.
- Add olive oil and swirl around skillet to make sure the whole surface is coated with oil.
- Add chopped white part of the onion and brown lightly.
- Add black pepper.
- Add chopped onion and cook until transparent.
- Add frozen peas and carrots and cooked until heated (bright green and orange).
- Add soy sauce and mix.
- Add eggs and cook.
- Add rice and mix thoroughly.
- Add Chinese Sausage. Cook until hot.
- Serve. Garnished with slices of hard boiled eggs and green part of onion.
- Serve.
Nutrition Facts : Calories 188.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 105.8, Sodium 571.4, Carbohydrate 26.2, Fiber 2.7, Sugar 1.7, Protein 7.4
CHINESE SAUSAGE FRIED RICE
This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!
Provided by Genevieve
Categories Main Course
Time 22m
Number Of Ingredients 10
Steps:
- Optional: remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. (note 4)
- Scramble eggs in a hot non-stick pan with 1 tbsp of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
- In the same pan, add remaining oil and saute onions and garlic on high heat.
- Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
- By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
- Pour leftover rice in the middle of pan/wok and turn the heat back up to high and stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
- Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
- Add scrambled eggs back into the pan/wok along with green parts of sliced spring onions/scallions.
- Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
- Serve on its own or your favourite Chinese meat or vegetable dish.
Nutrition Facts : Calories 588 kcal, Fat 23.9 g, SaturatedFat 5 g, Protein 24.8 g, Carbohydrate 66 g, Cholesterol 216 mg, Sodium 1604 mg, Sugar 1.9 g, Fiber 1.6 g, ServingSize 1 serving
FRIED RICE WITH CHINESE SAUSAGE
Steps:
- Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.
VEGETABLE FRIED RICE WITH CHINESE SAUSAGE
Dried Chinese sausage adds depth to this fried rice with bok choy, carrots and snow peas.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.
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